Saturday, June 23, 2012

This is my take on an excellent post over on The Hog Blog. For BBQ competitions they use bone-in, skin-on thighs. For us, at home, we use boneless skinless thighs. It's my go-to cut of chicken. Chicken breasts are tasteless, can have a funky texture, and have you noticed... they keep getting bigger and bigger? That can't be a good thing.

Anyway. This is a simple recipe for great tasting thighs.

You can also make this on your grill, just use indirect heat and try to keep the temp between 250 and 275 F.

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Welcome!

Hi, we're Mike and Anita. We live on the northeast side of Indianapolis. We've been happily married for 12 years. This blog is a collection of our pictures, reviews, stories, and recipes. We love one-tank getaways, antiquing, food and wine. We hope you enjoy your visit here.